Yield: 12 Servings
| Measure | Ingredient |
|---|---|
| 3 \N | Eggs |
| 1 cup | Oil |
| 1½ cup | Sugar |
| 2 cups | Flour |
| 1 teaspoon | Ea: allspice; cinnamon, salt, soda; cloves, & nutmeg |
| 1 cup | Each: buttermilk; fig preserves; & chopped pecans |
| 1 teaspoon | Vanilla |
| 1 cup | Sugar |
| 1 cup | Buttermilk |
| 1 teaspoon | Soda |
| 1 \N | Stick butter |
| 1 tablespoon | White corn syrup |
| ½ teaspoon | Vanilla |
ICING
Beat eggs. Add sugar & oil. Sift flour, salt, allspice, cinnamon, nutmeg & cloves. Mix soda & buttermilk & add alternately with flour mixture to egg-sugar mixture while beating with mixer. Mix well. Add vanilla, pecans & fig preserves. Bake in greased & floured 13x9-inch pan at 350 for 35-40 minutes. When cooked, add icing while still warm. Icing: Combine ingredients in large pan. Bring to a boil & boil 3 minutes. Pour over cake.
ANN BUSH
From <Simply Southern>, the Desoto School Mothers' Assn, Helena-West Helena, AR 72390. Downloaded from Glen's MM Recipe Archive, .